I could post our menu, but aside from mentioning that we do our turkey on the grill (and never ever want to go back to an oven roasted turkey), I wanted to say: I think of your grandmother often. Because you have shared how close you were, and I make her banana bread recipe at least twice a month. It is beloved in our home, and when I bring up the recipe I always take a moment, however brief, to think about her. So curious about her oil crust, although I will likely never stray far from my butter favorites...
I grew up with easy peasy Cristco crusts - but my husband just doesn't like them. So, I've just gotten comfortable with butter crusts, and I don't even notice anymore (this took a little while). What do you feel is easier about oil (for me it was the ability to fold those crusts all over the place without them breaking)? Have you tried Stella Parks butter crust? It's easy (for butter), flaky, and delicious!
Oil is easier to me because you can just mix it and roll it and there is no need to refrigerate. But I have been reading a lot about the different kinds of fats, and the experts are all saying you shouldn't heat vegetable oils or they go rancid almost instantly. So, I have been using more butter and experimenting with some other fats, like duck fat, that can handle the heat better. No, I haven't tried Stella Parks crust but I just read it and it looks fun! I'll let you know how it goes and thanks for the tip!
I totally missed this in my inbox, oops! Yes, GRILLED. We butterfly and brine, and use the neck for gravy. It takes much less time than the oven, and gives a subtle smoke flavor that is fantastic, without being a fully smoked turkey (some folks in my circle aren't huge smoke fans, but a little is good). I use an old recipe from Sunset as my standard, but last year, for just us, I tried the bon appetit recipe with vinegar, chiles, and rosemary, and I (forever a vinegar fan), really enjoyed it.
If only for the time savings and oven freeing, I highly recommend it to everyone. :)
I went non-traditional and smaller this year (for my partner, brother-in-law, and myself): Smitten Kitchen's Roast Chicken with Schmaltzy Cabbage, Budget Bytes' Slow Cooker Mashed Potatoes, ATK's Classic Gravy, your White Bean & Pumpkin Gratin with Crispy Shallot Crumbs, and Julia Turshen's pumpkin + honey pie (my first pumpkin pie!). So yummy! Leftover chicken got made into Joy The Baker's double crush chicken pot pie.
This all looks so good!
I could post our menu, but aside from mentioning that we do our turkey on the grill (and never ever want to go back to an oven roasted turkey), I wanted to say: I think of your grandmother often. Because you have shared how close you were, and I make her banana bread recipe at least twice a month. It is beloved in our home, and when I bring up the recipe I always take a moment, however brief, to think about her. So curious about her oil crust, although I will likely never stray far from my butter favorites...
My mom makes oil crusts. They are tasty and easier than dealing in butter. But butter is just so good! So, I go back and forth.
I grew up with easy peasy Cristco crusts - but my husband just doesn't like them. So, I've just gotten comfortable with butter crusts, and I don't even notice anymore (this took a little while). What do you feel is easier about oil (for me it was the ability to fold those crusts all over the place without them breaking)? Have you tried Stella Parks butter crust? It's easy (for butter), flaky, and delicious!
Oil is easier to me because you can just mix it and roll it and there is no need to refrigerate. But I have been reading a lot about the different kinds of fats, and the experts are all saying you shouldn't heat vegetable oils or they go rancid almost instantly. So, I have been using more butter and experimenting with some other fats, like duck fat, that can handle the heat better. No, I haven't tried Stella Parks crust but I just read it and it looks fun! I'll let you know how it goes and thanks for the tip!
I totally missed this in my inbox, oops! Yes, GRILLED. We butterfly and brine, and use the neck for gravy. It takes much less time than the oven, and gives a subtle smoke flavor that is fantastic, without being a fully smoked turkey (some folks in my circle aren't huge smoke fans, but a little is good). I use an old recipe from Sunset as my standard, but last year, for just us, I tried the bon appetit recipe with vinegar, chiles, and rosemary, and I (forever a vinegar fan), really enjoyed it.
If only for the time savings and oven freeing, I highly recommend it to everyone. :)
I went non-traditional and smaller this year (for my partner, brother-in-law, and myself): Smitten Kitchen's Roast Chicken with Schmaltzy Cabbage, Budget Bytes' Slow Cooker Mashed Potatoes, ATK's Classic Gravy, your White Bean & Pumpkin Gratin with Crispy Shallot Crumbs, and Julia Turshen's pumpkin + honey pie (my first pumpkin pie!). So yummy! Leftover chicken got made into Joy The Baker's double crush chicken pot pie.
Thank you! I can’t wait to dive into all these recipes. We also love the blend of culinary tradition & adventure in our family.
Thanks for the encouragement, Ashley. I wasn’t going to, but I wrote a post. Here it is: nikkofujita.substack.com/p/thanksgiving